Instructions
Step 1: Cook the rigatoni according to package instructions until al dente. Drain and set aside. /n
Step 2: Season chicken with Cajun seasoning, paprika, salt, and black pepper. /n
Step 3: Heat olive oil in a large skillet over medium heat and cook chicken until browned and fully cooked. Remove and set aside. /n
Step 4: In the same skillet, melt butter and sauté minced garlic until fragrant. /n
Step 5: Pour in heavy cream and milk, stirring well, and let simmer for 3–5 minutes. /n
Step 6: Add Parmesan cheese, Italian seasoning, and red pepper flakes, stirring until smooth and creamy. /n
Step 7: Stir in fresh spinach and cook until wilted. /n
Step 8: Add cooked rigatoni to the sauce and toss until well coated. /n
Step 9: Return chicken to the skillet and mix gently to combine. /n
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or cream to maintain the sauce’s creamy consistency.
This dish can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.
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